These mini Peach Thyme Galettes are made with fresh peaches, lime, cinnamon and thyme. They’re AIP, paleo and vegan, and the perfect summer dessert.
Trying to follow the autoimmune protocol while being an AIP baker is tough because sweets should be consumed in moderation on this protocol. In order to keep creating, testing and double testing delicious treats on the blog, I’ve been intentional about keeping the sugar content pretty low in my recipes.
Luckily, there are no shortage of delicious fruits that are naturally sweet and in season in North America right now. Fruits like berries, stone fruit and cherries develop an even sweeter flavour when baked and reduce the need for much added sugar.
In this Peach Thyme Galette recipe, fresh peaches are mixed with lime juice, thyme and cinnamon and placed in a flaky and crispy pie crust made with cassava flour, tapioca starch and coconut oil. The end result is not only delicious and beautiful.
I’ve made these into mini galettes, but the recipe makes enough pastry dough for one large galette. If you choose to make the latter, you may need to add a few more minutes onto the baking time to ensure a crispy and fully baked crust.
The key to success with this recipe is to work quickly and to ensure that your fat is completely frozen and remains so throughout the process. As I note in the recipe instructions, it’s important not to over-manipulate the pastry dough with your hands. This causes the oil to melt, and the dough to soften and it will then seep out of the pastry while baking.
Peach Thyme Galette FAQs
Can I use canned/ frozen peaches?
I wouldn’t recommend using canned or frozen peaches in this recipe. The water content of frozen fruits is too high and it will affect the crust and likely make it soggy.
How do I store these?
Store your galette in the fridge in a sealed container and bring to room temperature or heat in oven before serving.
Can I substitute the peaches?
Yes! Feel free to substitute peaches for 1.5 cups fresh blueberries or strawberries. Apples and pears also pair wonderfully with the thyme and cinnamon in this recipe and are a great choice for the Fall.
Can I make this recipe coconut-free/without coconut oil?
For a coconut free pastry crust try out my Mixed Berry Galette dough, and skip brushing the crust with coconut milk.
If you try this recipe for Peach Thyme Galette, I would love it if you would give it a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
Looking for more AIP summer fruit recipes? Check out:Print
Peach Thyme Galette (AIP, paleo, vegan)
These AIP, paleo and vegan mini Peach Thyme Galettes are made with fresh peaches, lime, cinnamon and thyme. They’re rustic, beautiful and absolutely delicious and the perfect summer dessert.
- Prep Time: 45 minutes
- Cook Time: 45-50 minutes
- Total Time: 49 minute
- Yield: 4–5 mini galettes or 1 large galette 1x
- 1 cup cassava flour
- 1/4 tsp sea salt
- 2 TBSP coconut sugar
- 3/4 cup coconut oil, frozen
- 1/2 TBSP apple cider vinegar
- 4 TBSP ice cold water
- Slice peaches into 1/2 inch thick slices.
- Place sliced peaches in a large bowl with maple syrup or honey, fresh thyme, vanilla extract, freshly squeezed lime juice, cinnamon, pinch of salt and tapioca starch.
- Set filling aside in the fridge as you make pastry.
Pastry and Assembly
Before you begin, ensure that your coconut oil is completely frozen. I typically measure out 3/4 cup liquid coconut oil and leave it in the freezer for at least 20-30 minutes until it is solid.
- Preheat oven to 375 degree F.
- In a large mixing bowl add cassava flour, salt and coconut sugar.
- Cut frozen block of coconut oil into approximately 8 pieces and add to food processor. Pulse until the oil is broken up into pea-sized pieces. Alternatively, you could use a grater for this but you would have to work quickly so the oil doesn’t melt as you grate.
- Add frozen pea sized pieces of coconut oil to mixing bowl with flour. Use a pastry blender or fork to combine the frozen coconut oil with the flour mixture until well-combined. This is the longest and most tiring part of the process as you want to use the pastry cutter or fork to integrate the coconut oil with the flour mixture. Your hands will likely be tired but keep cutting until the dough starts to come together. Once the dough begins to come together, add vinegar and ice cold water 1 TBSP at a time, mixing between each addition just until the dough begins to clump (You may need 1-2 TBSP less water or more water depending on the climate you’re in). Use your discretion here – you don’t want a wet dough.
- Using your hands, gently form into a ball of dough. Be careful not to over-manipulate the dough as the heat from your hands will cause the coconut oil to melt. If you notice the oil melting and the dough beginning to feel too wet/soft, place in the fridge for 10 -15 minutes before continuing.
- Place ball of dough between two pieces of parchment paper and use your hands to flatten it out into a disc. Using rolling pin, roll dough out to 1/4 inch thick.
- If you plan on making one large galette, roll crust out to about 12″ in diameter. Alternatively, roll crust out to 12″ and then cut 4-5 circles out of dough for mini galettes.
- Working quickly, arrange the peaches in circles over the dough leaving a 1 – 1.5″ border.
- Fold the edges of the galette up over the peaches, overlapping and pinching edges together. Don’t worry if the crust breaks apart a bit while folding, that’s the beauty of these rustic galettes – they’re meant to be rustic. Simply patch up any cracks in the dough using your fingers.
- Optional – Brush the top of the dough with cold coconut milk to assist with the browning.
- Bake in middle rack of the oven for 45 – 50 minutes or until the crust is golden brown at the edges. Optional – broil for 1-2 minutes to assist with browning on the top of the galette but watch closely.
- Serve warm as is or with with AIP compliant coconut yogurt or ice cream.
- Serving Size: 1
- Calories: 467
- Sugar: 15.7g
- Sodium: 238mg
- Fat: 32g
- Protein: 0.7g
Keywords: galette, peach and thyme galette, pie crust, aip, paleo, vegan, peaches